Baked Hot Honey Chicken
with BBQ-Spiced Potatoes and Snap Peas
Kick up your chicken dinner with hot honey! You control the heat by adding a little or a lot of fresh jalapeños. Baked spiced wedges and sugary snap peas help to cool down this fiery meal!
Tags:
Spicy
•Low CO2
Allergens:
Wheat
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time35 minutes
Cooking Time8 minutes
DifficultyMedium
Ingredients
serving amount
280 g
Chicken Thighs
2 unit(s)
Honey
1 unit(s)
Jalapeño
2 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
BBQ Seasoning
(May contain Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat)
350 g
Yellow Potato
113 g
Sugar Snap Peas
1 unit(s)
Yellow Onion
1 tsp
Chipotle Powder
Not included in your delivery
¼ tsp
Pepper*
¼ tsp
Salt*
2.5 tbsp
Oil*
Nutrition Values
Calories600 kcal
Fat24 g
Saturated Fat4 g
Carbohydrate64 g
Sugar19 g
Dietary Fiber6 g
Protein35 g
Cholesterol130 mg
Sodium750 mg
Trans Fat0 g
Potassium1350 mg
Calcium75 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet
•Measuring Spoons
•Parchment Paper
•Large Bowl
•Large Non-Stick Pan
Instructions
1
- Cut potatoes into 1/4-inch wedges.
- Add potatoes and 1 tbsp (2 tbsp) oil and half the BBQ Seasoning to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 23-25 min.
2
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Combine remaining BBQ Seasoning, 1/4 tsp (1/2 tsp) chipotle powder and flour in a large bowl.
- Add chicken, then toss to coat. Transfer to another parchment-lined baking sheet.
- Drizzle with 1/2 tbsp (1 tbsp) oil. Flip and drizzle the other side with 1/2 tbsp (1 tbsp) oil.
- Bake chicken in the top of the oven, flipping halfway, until golden and cooked through, 14-16 min.**
3
- Meanwhile, peel, then cut half the onion (whole onion for 4 ppl) into 1/2-inch slices.
- Trim snap peas.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then onions and snap peas.
- Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Season with salt and pepper, to taste.
- Transfer to a plate, then cover to keep warm.
4
- Finely chop jalapeño. (TIP: We suggest using gloves when prepping jalapeños!)
- Add honey and 1 tbsp (2 tbsp) jalapeños to a small pot. (NOTE: Reference heat guide.)
- Heat over medium heat, stirring often, until jalapeños soften, 2-3 min.
- Season with salt and pepper, to taste. Remove from heat.
5
- Thinly slice chicken.
- Divide BBQ-spiced potato, chicken and veggies between plates.
- Drizzle hot honey over chicken.